Pintos Picadillo

Adapted from Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
Serves 2 to 4

• 1 medium yellow onion, diced
• 1/2 red bell pepper, diced
• 2 - 3 cloves of garlic, crushed
• 3 cups cooked pinto beans¹ or 2 cans, drained and rinsed
• 1 can diced tomatoes, drained
• 2 banana peppers, chopped or 1 can chopped green chiles
• 1 tart apple, peeled, cored and diced
• 1 cup veggie stock
• 1/2 tsp smoked paprika
• 2 cups cooked rice
• 1/4 cup black olives, chopped
• 1/4 cup walnuts, chopped
• salt and pepper
• oil

Over moderate heat, saute bell pepper and onion in oil until soft, about 5 minutes. Transfer to a 4qt slow cooker and stir in garlic, beans, tomatoes, chiles, apple and stock. Season with salt, pepper and paprika. Cover and cook on Low for 6 to 8 hours.

When the dish is finished cooking, stir in cooked rice, olives and walnuts. Taste and adjust seasoning if needed. Serve with sour cream.

Notes:

1. I think this would be great with any bean really. Reds would be delicious, for example. Next time I think will mix reds and blacks.